I've got the best paleo mayo made in just 1 minute with an immersion blender. With the right ingredients and tools in hand, you'll be well on your way to creating thick, creamy and delicious paleo mayo. It is dairy free, soy free, paleo and Whole30!
Immersion blenders are AMAZING- I always use them when I'm making soups and stews, too- so convenient. Plus the cleanup is minimal: all you will need to wash is the blade of the blender (which detaches from the stick part!)
Why am I even making this paleo mayo recipe? Well, I started a Whole30 on Monday, and I have taken over the Whole30 Recipes Instagram page for the week.
There, I am sharing my best practices while Whole30'ing, recipes, and tips and tricks I have while grocery shopping, prepping food, etc.
One of my biggest secrets/tips would be to have a jar of this stuff in the refrigerator at all times. It's so dang versatile, and you're going to need all of those healthy fats during your journey!
Why you should make paleo mayonnaise at home
Sure, you can buy some awesome brands that are Whole30 compliant like Chosen Foods or Primal Kitchen Foods, but homemade paleo mayo is really quick and easy to whip up when you're pressed for time.
Besides, who has time to run to the store or wait for an order to be shipped to you nowadays? If I want paleo mayo, I want it here and now! 😉
You don't need much and chances are, you'll have the majority if not all of these ingredients already in your pantry.
I love mixing in different spices like: curry powder, some cayenne, garlic powder or turmeric into my homemade mayos! The possibilities and flavor combinations are endless. Pair it with your breakfast scramble, grilled meat & vegetables or use it as a dip!
What's awesome about this paleo mayo is that it can be used as the base in so many different recipes.
What's the deal with paleo mayo? Why is it all the rage? Before trying this mayo, I was unsold on ever being able to like mayonnaise.
Kraft mayo from the store- no, thank you. The taste comparison is incredibly different, and I'd never find myself dipping vegetables and homemade roasted potatoes in a bottle of Kraft mayonnaise.
However, I find myself slathering this goodness all over everything: I'm talking about scrambled eggs, roasted vegetables, chicken, etc.
The customization options are truly endless and you get to control how acidic or salty your mayonnaise tastes! Make it your own.
Troubleshooting and frequently asked questions
Do I need to use mustard? You can make paleo mayonnaise without mustard, but it's important to note that mustard is one of the fail-safes I have added to this recipe to ensure proper emulsification.
Is it safe to consume raw eggs? I highly recommend purchasing from a farm or buying a brand at the market that you trust. Try to purchase organic, pastured eggs if at all possible. Be sure to keep your eggs refrigerated at all times.
Can I use olive oil instead? I would encourage you not to unless you can find a light-tasting olive oil. Otherwise, the pungent flavor will take over and you most likely will really not like the taste of the mayo.
What if I don't own an immersion blender? If it is in the budget to purchase one, please do yourself and go for it. If you don't want to buy one or don't own one, I've provided a tutorial for you to use a food processor or blender instead right here.
How to make homemade mayonnaise
In a glass jar (see notes), pour in the avocado oil. Add egg to the oil and let the ingredients settle for 1 minute.
Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
VERY SLOWLY lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
Add mustard and water to the mixture.
Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 7 days.
You can alternatively use safflower oil or a light-tasting olive oil. Also, feel free to use 1 ½ tablespoons of apple cider vinegar instead of the lemon juice.
If your mayo does break, here is an incredible tutorial that will get it emulsified and creamy!
More recipes that use paleo mayo as the base:
Dairy Free Whole30 Potato Salad
Paleo Whole30 Chicken Salad Boats
Delicious ways to use homemade paleo mayo
- Use it to make the creamy base of any salad dressing. It's my favorite thing to use in potato salad!
- Have you tried my egg salad yet? There is nothing tastier than soft-boiled eggs mixed with creamy mayo.
- Use it as a dip for roasted veggies and potatoes
I can nearly guarantee that you will never head to the store to buy mayonnaise ever again once you realize how much better it tastes homemade.
I gave Sophie some last night on her chickpea pasta, and she literally started licking it off each individual noodle.
How awesome is she? 🙂 She's definitely my daughter.
Well, I think it's safe to say it's time.
If you are having ANY issues making this mayo work, please don't hesitate to reach out.
I'm here to help you troubleshoot, and I absolutely cannot wait for you to try this creamy, yummy goodness!
The Best Paleo Mayo
Ingredients
- 1 cup avocado oil see notes
- 1 egg
- ½ teaspoon Dijon mustard
- 1 teaspoon water
- ½ teaspoon sea salt
- ½ lemon juiced, see notes
Instructions
- In a glass jar (see notes), pour in the avocado oil. Add egg to the oil and let the ingredients settle for 1 minute.
- Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
- Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
- VERY SLOWLY lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
- Add mustard and water to the mixture.
- Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 7 days.
Brian says
Mixture never thickened. Not too surprised though. Traditionally you add oil slowly to an egg YOLK as it emulsifies. I’ve never seen someone dump all the oil in at once. Even used an all clad immersion blender. Plenty powerful.
Hi Brian. I'm sorry you were having trouble with this recipe. The importance of using a narrow jar is crucial... that is how the mixture emulsifies without having to pour in the oil slowly. If you feel up for trying it again, I welcome your feedback.
Lamb says
I made this today and it worked wonderfully. I added a splash of cider vinegar for a bit of punch. It emulsified just as it should and is sitting pretty in the fridge. I also use a cuisinart. I found it a little bitter, but I accidentally used a portion of lime. Not the same. My fault. 🙂
Thank you!
You're so welcome. Yes, surprisingly lime vs lemon makes a big difference! I'm glad it emulsified well for you!
Suz says
I swear this is the same recipe I used recently and it was so easy but I did it just now and it’s soupy. I can’t figure out what’s different. I tried using two extra egg yolks but it’s still liquid. We are using a vitamix (no immersion blender).
Hi there! That's so bizarre. Sometimes, it can be difficult to emulsify properly without an immersion blender. Are you able to purchase one?
P Williams says
Wow, thank you. I followed the intructions exactly, it turned out great.
(after we each tried the Whole 30 cookbook recipe, and failed earlier today)
Melissa says
Hi! I absolutely love this recipe! I am counting calories. With the recipe exact how many calories would I count for like a tablespoon or so?
Tina says
I just made the mayo in a coffee mug since my small jar mouth was too small for my immersion blender. I was nervous due to previous failure but counted to 30 as I turned on the blender sitting in the bottom of the cup, I watched as pillows started billowing up and I held it down to the 30 second count, then slowly raised it to about the half way mark and counted another 15 then to the top another 15. It was perfect. Sad news .. it tasted rank, almost rancid.
my only mistake was a big one. I used extra virgin olive oil, not light. I had no idea it would make that big a difference. For those complaining of hating on your recipe and trying to advise you to do differently please don't listen! Thanks, I'll be making again when I get the right oil.👍
Tina
Teresa says
Total fail for me too. I did use my mixer because don’t have immersion....but thought it would still work. ☹️ Disappointed.
Alexandria Cozzini says
Is that 1 WHOLE egg or 1 egg YOLK?
Hi there. It is 1 whole egg!
BenJamin says
So after reading a slew of comments I am ready to post my failure. Followed the recipe using olive oil and some mustard powder as I have no mustard. I was using a magic bullet and it was rather liquid. Thoughts? (Aside from buying an immulsion blender. I live in the middle of nowhere and running out to grab one is not an option.) Alos at the end I “folded” in the lemon juice and now it just seems to have curdled it?
I've never heard of the curdling... and I've never used a magic bullet. Have you tried using YouTube to find a how-to video with that method? I want to troubleshoot with you 🙂
Dawn says
Thank you for the Mayo recipe!! I have never been a fan of mayo, I have always preferred miracle whip instead. But, since starting the whole 30 I am really trying to expand and try new foods. I did read that sometimes if your olive oil has an aftertaste it will affect the taste of your mayo and that may be some peoples issues with taste. A recommendation that I had seen somewhere is if you don't care for the olive oil taste on your finger alone, then you will not like it in your mayo. I was also starting to wonder if maybe some people's half of a lemon may be larger than others. When I juiced my half I had over 6 Tbsp. I thought that if I added all of that I was certain it would make it to runny. So I only added about 3 Tbsp. and if seemed a little loose so I went at it with the blender again and it thickened right up. It's too bad there are so many critical comments. I think we all need to understand that sometimes it is trial and error and also need to understand that the store bought mayo is full of unhealthy preservatives which affect taste and we have become accustomed to the take of all that garbage. I do thank you for the recipe as I know that I will make it again and I can already imagine dipping my sweet potato fries in this. Yum!
Robyn says
I have made it three times now and perfect every time! Love it! I never knew making my own mayo would be so easy. And it’s been a life saver while doing Whole30! I have used it to make chicken or tuna salad. Thanks for sharing!
I am so happy to hear that! I feel like it's a game changer, too. Have you tried the chicken and tuna salad recipes on my site yet?
Jody Johnson says
Yay! It worked for me, and I'm so excited to have some yummy mayo! I followed the instructions in the Whole 30 cookbooks, and it turned out completely liquidy, so I'm very glad I found your recipe on Pinterest! Thank you!
Hi Jody. That makes me so happy to hear. Paleo mayonnaise can be super finicky, so I'm relieved this recipe is working for you. You'll have to try it incorporated in my chicken and tuna salad recipes, too. So delicious!